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Everyone loves brownies…therefore, there are tons of vegan brownie recipes out there. Meghan is quite the chocolate lover, as well as the one who introduced me to spiced chocolate. We used to make “Mayan” chocolate ice cream in our ice cream maker years ago, and a spicy brownie recipe seemed fitting since we won’t be making that ice cream recipe again. While Meghan was out of town, I whipped up a batch of these brownies with cinnamon, chili and sea salt. Now I just need to find somewhere to put them until she gets back so I don’t eat them all...

A note about butter vs. oil here: non-dairy butter will lead to a more cake-like consistency, while coconut oil will lead to fudgier brownies. In the examples here, I made a 9”x13” with coconut oil, but an 8”x8” batch made with butter can be seen on the S+S Instagram.

Spicy vegan "Mayan" brownies from The Spoon + Shovel

Put an inch of water in the bottom of a double boiler and heat on the stove; preheat the oven to 350. Break your chocolate into moderate chunks and melt in the top of your double boiler over medium-high heat. Once the chocolate is mostly liquid, add the oil or butter and melt, stirring continuously.

Take off of the double boiler and let cool for a minute while you measure out the sugar into a large bowl. Combine melted chocolate and sugar, then add the flax eggs and vanilla and mix with a wooden spoon or spatula. Add salt, chili powder and cinnamon, then the flour and mix well. Spoon into a greased baking pan, spread evenly, sprinkle with chocolate chips/morsels if that’s your thing.

Spicy vegan "Mayan" brownies from The Spoon + Shovel

Bake for 30-40 min, depending on the size of your pan; the brownies will be ready when a toothpick inserted in the middle comes away clean. Remove from oven, sprinkle with sea salt, let cool and dig in!